Cake Geek Magazine

Cake Tutorials, Trends, Design & Styling

  • Home Page
  • Cake Tutorials
  • Recipes
  • About
  • Contact
  • Policies

Wildflower Wedding Cake Tutorial with Pressed Flowers

Wildflower Wedding Cake Tutorial by Juliet Sear from Botanical Baking

This simple wildflower wedding cake tutorial uses pressed flowers on a fondant covered cake to create a beautiful boho wedding cake look, but you could just easily use a buttercream frosted cake.

The tutorial is by Juliet Sear from her fabulous book, Botanical Baking (© David & Charles Publishing. Published with permission).

Juliet has been one of the UK’s leading sugar artists for well over a decade and her book perfectly captures the growing trend in natural style baking and cake decorating.

It features so many unique and creative cake decorating projects using garden flowers and a variety of fruits, that are refreshingly quick and simple to re-create.

Take it back to nature and add a bohemian vibe to your cake decorating with this fascinating new book for cake enthusiasts and those looking for a new direction for their cake decorating.

According to Juliet: “This pretty wildflower wedding cake tutorial is so easy, as nature has done all the work! Adding gorgeous pressed flowers works really well on a flat iced cake, as they easily glue onto the surface. I’ve created a few edible butterflies to add some pretty drama – it looks like a real floral scene and would be perfect for a wedding.”

Cake Geek FAQ:

Can you eat pressed flowers?
Make sure when you are buying pressed flowers for your wildflower cake that the pressed flowers are specifically marked “edible”. Be aware that some pressed flowers are sold for crafting, not cake decorating and therefore are NOT edible. So bear this in mind. The best bet for sourcing edible pressed flowers online is Etsy.
Another other point to bear in mind is that pressed flowers are comparable to sugar flowers in that technically they are edible, but in reality they don’t taste great! The stems on pressed flowers in particular are tough so we would recommend either removing the pressed flowers before serving the cake or simply using them as a garnish.
How long do pressed flowers last on a cake? They will last for days on a cake. The cake itself would go bad before the flowers would. Any leftover pressed flowers can be stored in an airtight dry container and they should last for weeks.

Wildflower Wedding Cake Tutorial

Serves 80–100 small portions

Prep time – approx 5 hours; Drying time – overnight

Edible Materials 

  • Four-tier vanilla sponge cake, filled, covered with ivory sugarpaste/fondant and stacked, with round tiers of 10cm (4in), 15cm (6in), 20cm (8in) and 25cm (10in) diameter
  • 3.5kg (7lb 10oz) ivory sugarpaste/fondant to cover all four tiers
  • 10g (1⁄4oz) royal icing, for sticking the butterfly wings and bodies
  • 2 tbsp black royal icing
  • Pressed flowers and leaves. I used violas, pansies, sweet cicely, flowering mint leaves, lavender, roses and bellis daisies
  • (Cake Geek Note: Most flower shops and supermarkets sell flowers that have been treated with insecticides and fungicides and therefore aren’t edible. Make sure to source your flowers from an organic supplier unless they’re from your own garden and you can stand over them that they are edible.)

pressed flowers for cake decorating from Botanical Baking by Juliet Sear

Equipment

  • 10mm ivory ribbon
  • Printed edible sheets of butterflies
  • Green edible food dusts with melted cocoa butter or coconut oil, and/or green edible-ink pens
  • Paintbrushes, selection of sizes
  • Edible-ink pens, in a selection of colours (Rainbow Dust ones are really good)
  • Edible glue and paintbrush
  • Small sharp scissors
  • Cocktail sticks (toothpicks)
  • Turntable (optional)
  • Piping bag
  • Chopsticks or similar, for supporting the butterfly wings whilst they dry

Wildflower Wedding Cake Tutorial: How-To

To make your pressed flower cake, start by using a little edible glue on the small pressed flowers to adhere them to the fondant cake surface.

(If you are making a wildflower buttercream wedding cake, then you don’t need the edible glue. The pressed flowers will adhere to the buttercream surface once applied.)

Some larger, heavier blooms like the pressed roses, may require a dab of royal icing to help them stick to the fondant.

For this pressed flower cake tutorial, I like to start around the front and build up the pattern. I’ve done this in broken rings around the cake, so there are moving bands of different height flowers that look like they have grown out from the base of each tier of your pressed flowers cake.

Wildflower Wedding Cake Tutorial, attaching the flowers 2

Add the larger blooms, smoothing them with a soft paintbrush if necessary, then fill in any gaps with smaller ones.

Wildflower Wedding Cake Tutorial, attaching the flowers 1

To add the stems and greenery for the flowers, you can either use a small paintbrush and an edible paint made up using green edible food dusts and melted cocoa butter or coconut oil, or you can use edible-ink pens if you prefer. The painted version looks a little more realistic.

I start by drawing with an edible-ink pen, then I go over with a brush and dust colours to enhance and add details.

You can combine both methods by using pens for the very thin stems then more elaborately painted stems for the larger blooms. This makes your wedding cake with wildflowers look so much more authentic.

Wildflower Wedding Cake Tutorial, drawing in the stems with an edible ink pen

Make the butterflies by carefully cutting out the butterfly wings and removing the backing from the edible paper.

Wildflower wedding cake tutorial, cutting out the edible printed butterflies

Use some royal icing, with soft peak consistency, and a small paintbrush to coat the back of each wing, place over a chopstick or similar to set dry. These take a few hours to dry, so you might want to do them the day before.

Coating the back of the edible printed butterflies with royal icing to firm them up from Botanical Baking by Juliet Sear

To add the butterflies, pipe tiny bodies of black royal icing, with a stiff peak consistency, using a small round nozzle, no.2 size or snip a hole in your piping bag. Make the butterfly bodies by piping little beads in a row.

Wildflower Wedding Cake Tutorial, adding the butterfly body

Add a blob of stiff white royal icing next to the piped butterfly body on each side to support and stick each butterfly wing.

Wildflower Wedding Cake Tutorial, using royal icing to adhere the butterfly wings

Place the wings on the cake, pushing them into the body.

Wildflower Wedding Cake Tutorial, adding the butterfly wings

You might find you need a cocktail stick to support the wings while they dry, depending on the angle you wish them to sit at. The supports can be removed once the wings have set hard.

The butterflies aren’t strictly necessary for your rustic wildflower wedding cake but they add a lovely touch of summer and the feeling of being lost in a wildflower meadow!

Wildflower Wedding Cake Tutorial, supporting the wings with cocktail sticks

Leave the decoration to dry and then cover the joins between the tiers by attaching lengths of thin ivory ribbon (or any colour you choose) to finish off the cake.

Wildflower wedding cake tutorial with meadow flowers and butterflies by Juliet Sear from Botancial Baking

Pressed flower wedding cake tutorial taken from Botanical Baking by Juliet Sear. (© David & Charles Publishing. Published with permission).

Related Posts

  • peaches and gold stencilling tutorial by Emily Lael Aumiller from her book Pure Artistry
    Peach & Gold Stencilled Wedding Cake Decorating Tutorial

    In this feature tutorial, Emily Lael Aumiller of Lael Cakes demonstrates her beautiful peach & gold stencilled wedding cake decorating…

  • Buttercream Crochet Cake tutorial by Queen of Hearts Couture Cakes
    Crochet Lace Cake Tutorial

    Valeri Valeriano and Christina Ong share with us their crochet lace cake tutorial this week from their book, The Contemporary…

  • Cake Calligraphy Tutorial by Faye Cahill
    Cake Calligraphy Tutorial by Faye Cahill from The Gilded Cake

    Our beautiful cake calligraphy tutorial this week is from the much anticipated first book by Australia's doyenne of cake decorating,…

  • Baroque wedding cake decorating tutorial by Rosalind Miller
    Baroque Wedding Cake Decorating Tutorial by Rosalind Miller

    We are delighted to feature this week a baroque wedding cake decorating tutorial from the bestselling book, Wedding Cakes by…

  • Buttercream Hatbox Cake tutorial by Valeri Valeriano and Christina Ong
    Buttercream Hatbox Cake Tutorial

    Valeri Valeriano and Christina Ong share with us this week their beautiful buttercream hatbox cake tutorial from their book, Buttercream…

  • Vintage Buttercream Cake Tutorial
    Vintage Floral Piped Cake Tutorial by Carey Madden

    This week we have a beautiful, and surprisingly easy, vintage floral piped cake tutorial by Carey Madden from her book,…


Filed Under: Wedding Cake Design Inspiration & Tutorials Tagged: wedding cake decorating tutorials, wedding cake trends

Disclosure:

Posts on this site may contain affiliate links, which means we may earn a small commission, at no cost to you, if you make a purchase through one of these links.

Theme Design By Studio Mommy · Copyright © 2023

Copyright © 2023 · Beyond Madison Theme on Genesis Framework · WordPress · Log in